Spinach Tomato Breakfast Strata

What you need

• 1 loaf day-old sourdough bread, cut into 1-inch cubes
• 4 large eggs
• 2 large egg whites
• 1 cup heavy cream
• 1 cup whole milk
• 3 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup olive oil for greasing

The easy way

1. Grease a 9x13-inch baking dish with olive oil and arrange the bread cubes in a single layer.
2. Whisk together the eggs, egg whites, heavy cream, milk, garlic powder, and black pepper until smooth.
3. Scatter the chopped spinach and sun-dried tomatoes evenly over the bread cubes.
4. Pour the egg mixture over the bread, pressing down gently to ensure all pieces are submerged; let stand for 10 minutes.
5. Bake at 350°F (175°C) for 35-40 minutes until the center is set and the top is puffed and golden brown.
6. Allow to rest for 10 minutes before slicing; refrigerate leftovers within two hours of cooking.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.